Share a Memory

[John Brunner]

I put them in the large crock pot with seasonings. Comes out pretty much the same.

I came across an Insta Pot recipe for tongue. It's a weird intersection of times and cultures, huh?

 

[John Brunner]

I looked up making tongue using the sous vide method (hot water bath in a plastic bag.) 36 hours at 158°F. That's the same amount of time as brisket and roast beef.

I cringed a little when the recipe said "Melt-in-your-mouth tender." Seriously?

 

[Beth Gallagher]

...the pak of guts that used to come inside a whole bird)...

We civilized people refer to those as "giblets." When our oldest daughter found out those were the meaty bits in grandma's giblet gravy she nearly threw up at the dinner table.

Oh, and as a new bride, I baked my first turkey with that little bag of guts left inside. No one was the wiser.

 

[John Brunner]

We civilized people refer to those as "giblets." When our oldest daughter found out those were the meaty bits in grandma's giblet gravy she nearly threw up at the dinner table.

Oh, and as a new bride, I baked my first turkey with that little bag of guts left inside. No one was the wiser.

THAT'S the word I was searching for!!! My mind got hung up on "gizzard," but I knew that wasn't right. I don't know if they even include those anymore. I used to by whole chickens when they were on sale for 49¢/# and cut them up, but these days I mostly just buy thighs.

That's pretty funny about your daughter. Some questions are better left unanswered, I guess. And you're not the first one to not remove that package before baking.

 

[Matah Moore]

Have you had been tongue? I think it's usually boiled. I made sandwiches out of it when I was a kid. I always figured it was a British or German thing (from parents), until I ate at a Bolivian buffet one day. The server was educating me on all the stuff they had--including beef tongue--and was shocked when I told her I used to eat it as a kid. Maybe she assumed it was just a Bolivian thing.

An old neighbor of mine used to boil beef tongue for her dog. She let me sample it one time. It wasn't bad, but just the thought of it now, I couldn't eat it.

 

[John Brunner]

An old neighbor of mine used to boil beef tongue for her dog. She let me sample it one time. It wasn't bad, but just the thought of it now, I couldn't eat it.

The only way I recall having it is in a sandwich. Maybe back in the day it was a cheap meal...just like chicken wings, flank steak and oxtails (which I also like.)

 

[Mary Stetler]

I'm sure I've mentioned that I had exactly one friend who liked liver & onions. I would always invite her over for dinner when I made it.

I've had chicken hearts (usually when I simmer the pak of guts that used to come inside a whole bird), but cannot recall having beef heart. I think someone on here mentioned using chicken hearts when making a dish (stock?), but can't recall who or what. I've never cook them in quantity.

I think cow liver is too strong flavored for us. But chicken and rabbit liver I make an awesome Pate. I cook them up frying them with onions and bacon. Put them in the blender with hard boiled eggs and a scoop of mayo. Water if needed but when they are hot, little water is needed. Spread on rye, matzos, ritz crackers etc. Yum.

 

[John Brunner]

I think cow liver is too strong flavored for us. But chicken and rabbit liver I make an awesome Pate. I cook them up frying them with onions and bacon. Put them in the blender with hard boiled eggs and a scoop of mayo. Water if needed but when they are hot, little water is needed. Spread on rye, matzos, ritz crackers etc. Yum.

I'll have to try that. I made pate once with leftover beef liver and as you said, it was too strong for me. Maybe I'll try it with chicken liver.